/ck/ - Cook

>>470 (OP) 
Switch to linux gaffit

Pepetelli.png
[Hide] (32.5KB, 910x798) Reverse

PASTASSSSSS.gif
[Hide] (3.7MB, 621x474) Reverse

SHELLLLLLS.gif
[Hide] (1.4MB, 360x270) Reverse

>>470 (OP) 
>I feel like we as a nation have been declining in food quality for decades.
You don't have to FEEL it, Thinking it is TRUE enough.
>Half Gallon of Breyers was 2 Qts. and 5-7 ingredients
<Today Breyers is 1.5 Pts and has cellulose gel and Tara gum
*(I'll be putting my I-Scream thread back up soon...Maybe)

>Famous Amos--HOMESTYLE-- used to be Butter, sugar, eggs, flour, vanilla, and real chocolate
<Now added Sneedgoys, palm oil in the chocolate, preservatives--probably outsourced to Pajeetland
*(Need a thread on COOKIES here)

>I worked at McDolans as a teen back when McChick was still good--(McRib NEVER was)
<Went back 15 years later for a rare FF stop while on the road, McChuckin tasted like fucking COLD CARDBOARD. I Spit out the 1st bite immediately back into the wrapper and threw it directly into the TRASH outside right next to the door. Never went there again.

There's no reason other than laziness to not be able to enjoy GOOD mac 'n' Cheese. It doesn't even have to be a big production.
>get shaped macaroni--you can buy it separately
OR
>Buy boxed sets for children and then:
>add in a pouch of Velveeta cheese sauce(LazyTown)
OR
Make a Mornay from a basic bitch bechemel;
>▢ 1Tblsp. butter
>▢ 1Tblsp. AP flour
>Mix in a saucepan until it pulls from sides(you'll know--DON'T BURN)
>▢Whisk in 1C milk(I like to add ¼C half and half to ¾C milk
>Heat on MedHigh until *Just* at the edge of bubbling
>▢ add 1C shedded cheese of choice
>*Optional: Splash of Worchestershershreser sauce, or garlic(powder is fine,) To taste
>▢ fresh ground black pepper
WA-LA!

ELITE VERSION:
>Commission shop to make personalized brass die
>Get out $9000 pasta maker
>mix semolina and eggs in hopper
>attach slicer adapter to front of extrusion die
>crank out batches of PEPE Pasta
>Dry on parchment
>sell online for $10/lb.
>Make according to above directions for Mornay, but use $63/pound rare cheeses and raw milk from KOBE cows, jet shipped within 12 hours of milking
BoneApple Teef!!

>>470 (OP) 
American version of kids macaroni and cheese

https://www.youtube.com/watch?v=Wz2_bvDVSxE

There is an adult version he does  but it contains niggers so I won't show it. New London Connecticut where his restaurant was located is filled with niggers.

BOAT!!-I_REFUSE_to_call_this_a_Welsh_Rarebit.jpg
[Hide] (241.4KB, 2000x1244) Reverse

Spoiler File
(106.3KB, 800x716) Reverse

>>486
Based
I've known several Chefs over the years who will spend all day cranking out 1star(Michelin) cuisine for diners, then go home and eat ramen and box mac and cheese with a couple poptarts (toasted with butter of course) since they're so sick of lollipop Thai chicken and demiglace et al.
Well... At least 3. kek!
The Boat is a great way to bake these off as single serve--I'm a little annoyed Chef in the video didn't cheese and Panko the tops and bake them off.

...but like you said... Niggers.
*(it's okay to post niggers here--you can spoiler them if you want)

Cheeeeeeeeeese!.gif
[Hide] (1.7MB, 444x250) Reverse

>>486
Ok...
I didn't watch 'til the end where he did salamander the boats, but my GOD! That Sloppy tub o' Guts would be a nightmare to work with.
...He's just Wrong about so much of that shit.
>those half burnt/half raw hotdogs
>veloute is NOT just a stock reduction--It uses a roux as well
>how he "blanched" that spinach for the "Adults"
You can also tell just from his treatment of the cookware that he's one of "those fucking guys" that's a real fucking problem to work with.
Still, if you did the recipe right(why the fuck would you use that mess for an advertisement video??,) it would be a decent bowl of sloppa. I'd use sausages or even knockwurst instead of hotdogs though.
I mean, that's almost on par with Marie's homemade Italian sauce which used like 2 cups of sneedgoyl.
You'd think she was a Wesson Oil spokeswoman.
https://youtu.be/lI2lWuoMV3I

>>487
>*(it's okay to post niggers here--you can spoiler them if you want)
Yeah but so many of us are forced to deal with niggers on a daily basis I would think that this place should be a refuge for good old fashioned White cooking and culture.

>>488
>You can also tell just from his treatment of the cookware that he's one of "those fucking guys" that's a real fucking problem to work with.
Obviously he's half-assing the dish and going off of memory without really trying to teach the audience anything by not calling out the ingredient and measurement amounts half the time. The guy wasn't a fancy chef and he wasn't looking for notoriety in how he threw stuff together which probably contributed to his continually expanding waistline and heart problems with how much "filler" he put into every dish. Jack Chaplin died four years ago while recovering from triple bypass heart surgery. The man was interesting despite his friendships with niggers and spics. Unfortunately he refused to lose weight despite talking in some of his videos of all the heart and weigh related health problems he had.

1608792578475.gif
[Hide] (1.1MB, 370x174) Reverse

cheese_grits_on_a_greasy_plate.jpg
[Hide] (148.4KB, 1111x625) Reverse

>>493
absolutely.
I too am in a fuxxated area atm.
They are a fact of life, however, and I see no harm in ridiculing and exposing their shitty sub-human ways.
One thing I won't agree to is the attempt to push rules that limit poster's ability to post.
Not saying you are, it's just that I've been here from week one, and in addition to having already gone through all that-- I mean Nigger Dick Spammer™,;-- Doge was just an asshurt kid but he went on for almost 3 months...DAILY. (That is why /pol/ has over 33k posts, and the next highest board is 3008 posts.) ...in addition to that, when 4Fail was kill, people were trying to nanny all kinds of bullshit.
Nope.
You either take the risk of seeing gore(allowed), epilepsy inducing flash, niggers, or other sundry unpleasantness.
Certainly we can be polite and spoiler/post warnings, but nobody but the site owner and Mods have the ability restrict posts. If it's spoilered, and you click on it, (you) assumed the risk in a risky place.
Much like you assume the risk if you eat at the China buffet that has live animal traps out back.

Otherwise it's just Plebbit++, and Nobody wants that. 

I get it.. but what's to stop people from claiming "X"(jews, chinks, hell even other White groups like slavs and Potato niggers,) is unpalatable to themselves or triggering to them and say You DON'T post that here please
Nope.
nah-uh
Not  happening...
No.
No more encroachments-- we have enough of that in the rest of the FAKE and GAY world anyways.
Sorry to polemic on you Fren, I feel very strongly on this subject.

>>495
IDK man, having worked in kitchens for almost a decade, this guy is a cross contamination nightmare. I just watched his cheese grits video too, and WEW! 
He didn't even get eyeballing the amount of grits right.
I mean, in the 4 videos I just watched of his, each one just further confirmed my assertion.
I'm going to have to pass.

This crazy Cajun fucker on the other hand:
https://youtu.be/PE46nbpZ-lk

>>496
>One thing I won't agree to is the attempt to push rules that limit poster's ability to post.
Your arguments make sense and I stand corrected from my earlier intentions to keep the nigger away.

Here is Jack Chaplin's Mom's Macaroni and Cheese. Look he invited a duo of banjo lips into his home and cooks for them.

https://www.youtube.com/watch?v=gR93hecFsQg

>IDK man, having worked in kitchens for almost a decade, this guy is a cross contamination nightmare. I just watched his cheese grits video too, and WEW!
Watch his American Chop Suey video and then get back to me after you're done cringing. Uses a large wooden spoon to mix the raw beef as it cooks in the pot and then uses that same spoon to mix the pasta in the other pot as it boils immediately afterward, then he takes individual tomatoes out of the can with his bare hands and puts them in the pot with the beef and vegetables. Really if he was cooking only for himself and he was willing to take the risk for his health only I wouldn't have a problem but he cooked for other people in that case. I can't believe the woman didn't balk when he gave her the dish.

>>497
I have no idea of half the things he said.

>>518
KEK!
Well... Cajuns and all..
He calls chickens YARD PIMPS,lolol

nO_sEnSe.gif
[Hide] (488KB, 499x367) Reverse

>>517
>and I stand corrected from my earlier intentions to keep the nigger away.
kek, I do understand, FUUUUUUUUUCK NIGGERS!
But, ya'know, we can post their antics at least. The only redeeming quality for me is the hilarity that ensues when they,(most of them, there is that ~10% that is tolerable, but they still run on an Alien,{strange, not Ayyyliums,} base OS from every other race.) attempt to act like Whites.

As to the other point, I have less of a problem with cooks using their hands, but I'll have to watch the Chop suey vid. It's more the fact he's so fucking sloppy in the kitchen.
>throws the trash in the sink
>tosses everything else in the sink
>that fuckin' wobbly skillet 
I have that exact skillet, I guarantee it at least 40 years old, and the bottom is as flat as the day it was made.
>Tossing in that last scoop of flour then immediately dumping in the milk.
>that sodium alginate overload
I can't really poke too much at the velveeta, since it is his mom's recipe--and nostalgia, I get, but damn man, cooking the pasta in a skillet? Why does a chef have an electric stove?
What the hell is it about fat guys named Jack in a kitchen?!?

1637724884050.gif
[Hide] (1.6MB, 250x188) Reverse

Here's another nightmarish masterpiece:
https://youtu.be/gj6aMjGpn8U
Washing your hand in the utensil bain is India tier.

Dags_in_da_Kitchen.gif
[Hide] (1.8MB, 498x278) Reverse

Do ya like dags?
https://youtu.be/lpKdj4TC5Lg

FUCK-A-DUCK!!.jpg
[Hide] (130.2KB, 627x550) Reverse

note the difference...

https://youtu.be/An5AOKVvKs4

Jack has all the elements right, it's just he's sloppy, careless and doesn't seem to actually understand the WHY  half the time. 
(Chef Pierre has been preparing Duck a L'orange since the '70s in a french restaurant.)

IDK, I've seen/worked with Chefs that were Über-meticulous in their execution, and their food was just.."Okay" too.
Not trying to hate on the guy too much, I just wouldn't have ever eaten at that place.

>>470 (OP) 
I add a huge 5 finger pinch of shredded cheddar to mine.

Suzie Qs were fucking great before they went out of business - when they brought them back they were dry and flavourless.